Stave Off The Rainy Chill With This Tasty White Chicken Chili

The weather today is suppose to be rainy, windy and cold.  There's nothing better than walking into a warm home smelling delicious with homemade chili and hand-crafted bread!  With the help of Taste of Home you can create that scenario tonight with ease.  I did and it made enough for lunches the next day!

The picture I took doesn't do the taste justice.  I've been trying to find a good white chicken chili recipe and this one is my fave so far.  I didn't have raw chicken breasts so I used the pre-cooked, grilled frozen chicken strips which worked but may have made it a little salty due to the fact they are seasoned.  Next time I'll reduce the salt if I use them again.  Let me know what you thought if you try the recipe!

• What You Need:
  1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  1 medium onion, chopped
  1-1/2 teaspoons garlic powder
  1 tablespoon canola oil
  2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
  1 can (14-1/2 ounces) chicken broth
  2 cans (4 ounces each) chopped green chilies
  1 teaspoon salt
  1 teaspoon ground cumin
  1 teaspoon dried oregano
  1/2 teaspoon pepper
  1/4 teaspoon cayenne pepper
  1 cup (8 ounces) sour cream
  1/2 cup heavy whipping cream

Make It:

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. (unless you're using the pre-cooked frozen chicken, then I cooked Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.  Remove from the heat; stir in sour cream and cream.